Reviewer:

I made a large batch and canned it up for use during the Fall months, when a good Mexican meal hits the spot on a cold dark night. I added a couple Ancho chillies and three Arbor chillies to give it a smokier, fuller flavour.

Reviewer:

This is a terrific recipe! I added more serranos just because I like things hot. The only thing I would do differently next time is not to blend it so much. I think it would be better with a little more texture to it.

Reviewer:

we really enjoy this recipe, although we've played with ratios a little bit to reduce the bitterness of the tomatillos. for enchiladas for two, we halve everything except the number of serranos (we like it spicy!). Great flavor and you really can't beat the simplicity of this recipe. Thanks!

Reviewer:

This one is a bit hot for me. I did not remove seeds and membranes from serranos, maybe I will the next time. Instructions say to add water to just cover. This is too much water. I had to cook it down for an hour to reduce volume because it was way too watery. Good learning experience.

Reviewer:

for heat and best flavor I add zest of 1 lime or 1 lemon, 2 jalapeno,1 habanero,1/4 yellow onion, 2 cloves garlic and 1/4 cup finely diced cilantro. Precook the peppers and tomatillos and onion and garlic over mesquite for more flavor.

Reviewer:

I have made several types of tomatillo salsa and this was one of the most fun. I cut back on the Serrano Peppers to 3 and added a couple cloves of garlic instead. My parents and friends loved it. I some times get it too hot for "normal people." Lots of flavor and a perfect thick sauce to use o9ver many dishes.

Reviewer:

not that great in the instruction area. i was unable to do the consistency right. drain? don't? several reviews said to, some didn't. i tried to half the recipe and it just didn't work. three stars only because i assume some of it was user error.